Tag Archives: goat meat

Dry fry Nepali style goat curry

I had guests for lunch last weekend. They informed me that they don’t eat chicken and chicken is what I do best. I decided to make goat for them but wanted to do something special. I have never tried the goat like this before but was so proud at the end when the goat curry turned out so good that I didn’t even have a piece left at the end of the day. Even my brother who doesn’t like goat at all ate it and had second helping. AS was really happy and the guests all praised my cooking. My mum will be so proud to know that I am becoming a better cook every day.

Ingredients

  • 1 kg goat with bones cut into 1 inch cubes (pieces with bones can be a bit bigger too)
  • 3 medium onions thinly sliced
  • 2 dry red chilies
  • 2 medium tomatoes diced
  • 2 tablespoons ginger & garlic paste
  • 1 inch cinnamon stick
  • 1 tablespoon turmeric powder
  • 6-8 curry leaves
  • 1 tablespoon red chili powder
  • 3 tablespoons garam masala powder
  • Salt to taste
  • 5 tablespoons oil
  • Fresh coriander to garnish

Method:

  • In a pressure cooker, put cut goat meat cover half the meat with water and add 1 tablespoon of salt.
  • Cook it until the whistle goes off 5-8 times. Let it cool down.
  • The meat is perfect if you can separate the meat from the bone with hand.

goat curry (1)

  • Drain the water and pour the meat into a large bowl with 2 tablespoons ginger & garlic paste, 1 tablespoon red chili powder, 3 tablespoons garam masala powder, 2 table spoon of oil and marinat well and leave it for at least a few hours in the fridge. I left mine overnight and it was just great.

goat curry (2)

  • In a pan, add oil, onion and salt and sauté until onion becomes soft and translucent. Take the onion out of the pan and put it aside.

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  • In the same pan, add remaining oil, add dry red chillies, cinnamon stick and curry leaves and fry them for a minute.

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  • Now add the marinated meat and fry until the meat is brown on all the sides. Keep stirring frequently making sure, the meat doesn’t stick to pan and keep frying for 5 to 8 minutes on medium flame.

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  • Add tomatoes and fry them all together for about 5 minutes or until tomatoes are cooked and mussy.

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  • Transfer into a serving bowl and garnish with fresh coriander leaves.

goat curry (7)

Take care and happy FRIDAY ,

M from nepaliaustralian

XOXO

Nepali style Goat curry (using a pressure cooker)

goat curry (1)

Ingredients

  • 2 red onions sliced
  • 2 tomatoes dices
  • 500gm goat meat
  • 10 curry leaves
  • 2 tablespoons of coriander powder
  • 2 tablespoons of garam masala
  • 3 tablespoons of ginger garlic paste
  • 3 tablespoons oil
  • 1 tablespoon of chilli powder
  • 2 teaspoons of turmeric powder
  • Salt to taste
  • Fresh coriander to garnish

 Steps

  • Take a pressure cooker and heat oil in it.
  • When the oil is hot add curry leaves and the finely sliced onions.

goat curry (2)

  • Add a pinch of salt so that the onion will get cooked quickly and becomes golden brown.

goat curry (3)

  • Add Ginger Garlic paste, garam masala, coriander powder, turmeric powder, salt, chili and let it cook for 2 mins.

goat curry (4)

  • Add finely diced tomatoes and let it cook completely, with the onion.

goat curry (5)

  •  Add the goat meat  to this mixture.
  • Let it cook for 10 min .
  • Add some water, close the cooker lid and keep the flame on medium
  • After 6 full (long) whistles, turn the heat off
  • Let the pressure in the cooker dissipate by itself; do not force the steam out by lifting the whistle etc.

goat curry (6)

  • When the pressure has dissipated, open the lid and check if the mutton is tender enough if not add some water if required and let the curry cook for about 3-5 min on low to medium heat
  • Garnish the goat curry with fresh coriander and it’s ready to server!

goat curry (7)

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*Momo *Aloo ko achar *Chicken chili